RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.4665
Energy (kCal)	38.9856
Carbohydrates (g)	8.7501
Total fats (g)	0.2215
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0501
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0483
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0065
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0441
Proline (g)	0.0601
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0081
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8795
Copper, Cu (mg)	0.1245
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4548
Total lipid (fat) (g)	0.2215
Vitamin K (phylloquinone) (g)	187.5526
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	9.3745
Folate, total (g)	35.6769
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	961.9086
Energy (kcal)	38.9856
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0023
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0185
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7347
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	40.7820
Lutein + zeaxanthin (g)	635.2592
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0578
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	19.6116
Fatty acids, total saturated 16:0 (g)	0.0233
Carbohydrate, by difference (g)	8.7501
Vitamin D (IU)	0.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.1145
Tyrosine (g)	0.0266
Potassium, K (mg)	299.9969
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	48.0716
Serine (g)	0.0521
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0385
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0010
Histidine (g)	0.0246
Isoleucine (g)	0.0585
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6410
Water (g)	122.1161
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	577.0472
Sodium, Na (mg)	88.1815
Iron, Fe (mg)	1.1007
Energy (kJ)	162.9728
Ash (g)	1.1177
Caffeine (mg)	0.0000
Glycine (g)	0.0483
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0297
Fatty acids, total polyunsaturated (g)	0.0817
Vitamin E (alpha-tocopherol) (mg)	0.1251
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1209
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0652
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.2936
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0589
Folate, food (g)	35.6769
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0430
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	15.0337
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0324
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	53.6056
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0667
Glutamic acid (g)	0.1911
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0665
Folate, DFE (g)	35.6769
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.6449
Tryptophan (g)	0.0163
Threonine (g)	0.0451
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.2184
Protein (g)	1.4665
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0419
Betaine (mg)	0.0256
Phosphorus, P (mg)	40.0062
Tocopherol, gamma (mg)	0.0793

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 325. | 2. Season the duck inside and out with 1/2 tsp salt and pepper. | 3. Truss and prick the skin of the lower breast, thigh, and back. | 4. Brown slowly on all sides in the hot oil in a stove top safe casserole. | 5. Pour out the fat and salt the duck and place it breast up in the casserole. | 6. Add the bouquet garni and cover the casserole. | 7. Roast for 60 minutes. | 8. Peel and chop the turnips into 3/4 inch dice. | 9. Drop into boiling salted water for 5 minutes and drain. | 10. Remove the duck from the oven. Degrease using a bulb baster. | 11. Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes. | 12. Baste the turnips on occasion. | 13. Remove from the oven, drain the duck and after untrussing place on a platter. | 14. Remove the turnips with a slotted spoon and arrange around the duck. | 15. Sprinkle with minced parsley. | 16. Degrease the cooking juices and serve with the duck. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	5 1/2			-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cooking oil lard	3	tablespoons		-	-	-	-
bouquet garni	1			-	-	-	-
turnip	2			34.16	7.8446	1.0979999999999999	0.122
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Julia Child's Duck Roasted in a Casserole With Turnips